Appetizers ·
Ginger and Honey balsamic ·
Gremolata olive oil ·
SELECT Robust olive oil ·
Sesame oil ·
Sicilian Lemon balsamic ·
Spring Rolls with Peanut Sauce
Spring Rolls with Peanut Sauce
Submitted by Chef Sam Brickman
Appetizers
Ingredients
- 6 medium shrimp
- 2 tablespoons Fustini's Robust SELECT olive oil
- 4 ounces ground pork
- 1 egg yolk
- ½ teaspoon Fustini's Sicilian Lemon Balsamic
- ½ cup Fustini's Gremolata Olive Oil
- 2 cups rice Vermicelli, cooked
- 4 12” round sheets rice paper
- 4-ounce spinach leaves
- 8 mint leaves
- 1 cup arborio rice, cooked, cooled
- ½ cup roasted peanuts
- 2 garlic cloves
- 1 Thai chili
- 3 tablespoon red miso
- 3 tablespoon ketchup
- 3 tablespoons Fustini's Gremolata Olive Oil
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon Fustini's Ginger Honey Balsamic
- ½ teaspoon Fustini's Sesame Oil
Directions
- Bring a small pot of water to a simmer and poach the shrimp for 2-3 minutes until just cooked through. Remove the shrimp and run them under cold water to stop the cooking, slice the shrimp into thirds.
- Heat the olive oil in a pan over medium high heat and add the ground pork. Cook until well browned.
- Make the mayo by whisking together the egg yolk and lemongrass mint balsamic. Slowly stream gremolata oil in while whisking until thick mayo forms. Season and set aside.
- Fill a large bowl with hot water and dip the rice paper one at a time into the water to soften the paper. Lay the rice paper down, put some spinach on the bottom third of the circle, topped by mayo, mint leaves, pork, and noodles. Fold in the sides and give one full roll. Lay shrimp on paper and roll again tightly until tight roll is formed.
- Combine all ingredients in a food processor until paste forms. While running machine, slowly stream in cold water until it thins out into a sauce consistency.
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